Title: Coq Au Vin #1
Categories: Poultry
Yield: 8 Servings

6 Chicken breasts; halved and
-deboned
1/2 c Flour
Salt; pepper and paprika
6 tb Butter
6 Green onions; chopped
1/2 Clove garlic; crushed
1 Bay leaf
1/4 c Sliced mushrooms
1 1/2 c Burgundy wine
2 sl Bacon; diced

Dredge chicken in flour mixed with salt, pepper and paprika. In a skillet,
brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more
butter and brown remaining breasts. Place chicken in 13x9x2 baking dish.
Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf
and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over
chicken. Sprinkle with bacon, cover and bake at 325 for 1-1/2 hours. This
can be prepared a day ahead, then baked before serving. Good served with
rice.

MRS OLIE D. BROWN

AUBREY, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.